My favorite is what has become known as the "Bacon Burger Dog" or "Heart Stopper"
I start with Lean Ground Beef, mix in chopped onions, shredded cheddar cheese and ketchup. I then take a high quality ballpark or deli style frank and encase it in the hamburger mixture. This is a somewhat tricky process that is more like sculpting than cooking but it worth the effort. Proceed until you have about 1/4 of beef surrounding the hotdog on all sides. Finally wrap the entire monster in bacon fixing it with a toothpick or two. Cook on the grill on low heat so as to cook through to the hotdog without burning the bacon. Serve on a hogie roll (a standard hot dog but being way to small), include all your favorite condiments and cold beer. Cholesterol Medication Optional!

OT - When I was in college and living in the prototypical bachlor pad our favorite meal was a bag of Ore Ida french fries covered in a pound of melted chedder cheese and a pound of chopped crispy bacon. We called it a coronary on a plate.

It really doesn't matter as long as the hotdog is a Sabrett (WITH skin casing) and somewhere in the picture charcoal and beer is involved. Also- potato rolls, potato rolls, potato rolls. Did I mention....

Here in Chicago I prefer a good Vienna Beef Hot Dog that has been steamed, served on a poppy seed bun with mustard, relish, onion, tomato, pickle, celery salt and sport peppers. When I grill them, it is pretty much the same, except then it becomes a char dog and it MUST have grilled onions!

Potato Rolls are in my mind a PA dutch thing but they must be elsewhere too. They appear very similar to any standard bread roll but maybe a bit yellower. Their flavor is richer. They can be store bough from commercial bakeries. Around me I buy from Martins, just as you'd buy bread from Sunbeam, or Holesum, etc. Below is a recipie for potato rolls if you want to try them yourself.